You Only Need Four Ingredients To Make This Laing And Kesong Puti Lumpia
It's a great way to use up leftover laing!
Looking for new snacks or ulam options you can make at home that aren't your usual? We recently spotted a cool food hack that caught our attention: Local food blogger The Bald Baker's simple but mouth-watering recipe for Laing and Kesong Puti Lumpia. You'll want to try it yourself ASAP!
If you're a fan of laing in your meals, you'll love this fun twist on the dish. The Bald Baker used Goldilocks' Ready-to-Eat Laing pack to make his lumpia, but you can also use this recipe to finish up the leftover laing in your fridge. The spicy, coconut milk-based dish mixed with creamy kesong puti and rolled in a crunchy lumpia wrapper makes for a great mix of flavors and a distinctly Pinoy taste. You can check out the recipe below!
What you'll need:
- Goldilocks Ready-to-Eat Laing (or you can use leftover laing you have at home)
- Dried Shrimp
- Lumpia Wrapper
- Kesong Puti
Procedure:
Prepare and heat the Goldilocks Ready-to-Eat Laing as instructed, or just heat up your leftover laing.
Add dried shrimp and mix until coated and evenly spread.
Take your laing mixture off the pan and transfer it into a bowl for easy scooping. Fill two layers of lumpia wrapper with a spoonful of laing and top with two slices of kesong puti.
Roll your lumpia wrapper.
Deep fry the lumpia until crispy and golden brown.
Serve and enjoy! You can eat the Laing and Kesong Puti Lumpia on its own or with rice. As with most crunchy, fried treats, it's best served hot.
For more information, check out The Bald Baker's Instagram page.
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Thinking about what to cook next? Join our Facebook group, Yummy Pinoy Cooking Club, to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!
Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here!
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